Ultimate Tomato Sandwich Recipe
Prep Time:
15 minutes
Cook Time:
4 minutes
Servings:
4 Servings
Ingredients
  • ½ cup mayonnaise
  • ¼ cup oil-packed sun-dried tomatoes, drained
  • 1 teaspoon sun-dried tomato oil (from the jar)
  • 1 small garlic clove
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • ⅛ teaspoon red pepper flakes
  • 4 beefsteak tomatoes, sliced into ¼-inch thick rounds
  • 1 teaspoon salt
  • 2 large ciabatta sandwich rolls, split
  • 2 tablespoons mayonnaise, for toasting
  • 8 ounces burrata cheese
  • ½ cup fresh basil leaves
Directions
  1. Make the aioli: Add the mayonnaise, sun-dried tomatoes, sun-dried tomato oil, garlic, lemon juice, salt, pepper, and red pepper flakes to a food processor.
  2. Pulse until mostly smooth and combined. Set aside.
  3. To begin the sandwich, arrange the tomato slices on a paper-towel lined sheet tray and sprinkle with salt. Let sit for 5 to 10 minutes, as you prepare the other elements.
  4. Heat a skillet that’s large enough to fit your sandwich rolls over medium heat.
  5. Spread mayonnaise across the inside of each half of bread.
  6. Toast the bread slices face-down until golden and brown, about 2 to 3 minutes.
  7. To build the sandwiches, evenly distribute the burrata across both bottom pieces of bread. The cheese should melt slightly on the warm bread.
  8. Blot the tomato slices dry and distribute them over the burrata, then top with basil.
  9. Spread the aioli across the top pieces of bread, then cap off each sandwich and serve.